May 7, 2018 - duck confit potato hash, local stone ground grits, two eggs your way, hollandaise. Consuming raw or underc
HORS D’OEUVRES FRENCH ONION SOUP ................................ 8
RIVIERA CALAMARI .................................10
gruyere cheese, herbed croutons
olives, capers, roasted red peppers, onions & pepperoncinis
SOUP DU JOUR .............................................. 8
DEVILED DUCK EGGS ..............................14
daily preparation
local duck eggs, caviar, smoked paprika
CHARCUTERIE ............................................... 19
PEI MUSSELS ................................................14
artisanal meats & cheeses, traditional accompaniments
parmesan broth, garlic, grilled baguette
SALADS
SPRING FRUIT & BRIE SALAD 14 seasonal fruit, brie cheese, red onion, smoked bacon vinaigrette
HOUSE CAESAR SALAD* 9
romaine hearts, parmesan cheese, herbed croutons
SALAD LYONNAISE* 12 smoked duck breast, haricot verts, poached farm egg, dijon bacon vinaigrette
COBB SALAD 16
mixed greens, grilled chicken, bacon, blue cheese crumbles, onion, egg, tomato, red wine vinaigrette add shrimp 7, chicken 5, verlasso salmon* 10
BRUNCH NC CHICKEN & FRENCH TOAST ..............................................................................................16 sweet tea brined chicken, local cinnamon chip french toast, sorghum butter
SWEET CREPES ................................................................................................................................12 fresh made crepes, seasonal fruit, whipped cream
SEAFOOD CREPES ..........................................................................................................................16 stuffed with shrimp, scallops, seasonal vegetables, hollandaise
RATATOUILLE .................................................................................................................................14 seasonal vegetables, tomato sauce, gruyere cheese
SHRIMP & GRITS ETOUFFEE ......................................................................................................16 creamy local stone ground grits, gulf shrimp, classic etouffee
VEGETABLE QUICHE ....................................................................................................................11 daily preparation
SURF & TURF WITH EGGS* .........................................................................................................27 sliced 6oz ribeye, gulf shrimp, two eggs your way, lemon herbed compound butter
EGGS BENEDICT DU JOUR* ........................................................................................................12 chef’s selection
BISCUITS & GRAVY* .....................................................................................................................11 housemade buttermilk biscuits, hng sawmill gravy, two eggs your way
FRENCH HASH SKILLET* ............................................................................................................16 duck confit potato hash, local stone ground grits, two eggs your way, hollandaise
Consuming raw or undercooked MEATS, POULTRY, SEAFOOD, SHELLFISH, or EGGS may increase your risk of foodborne illness. *Items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients.
